Lamb on the spit

Lamb on the spit
5.0/5 rating (1 votes)

  • Complexity: medium


  • One lamb about 10 kgs (22.05 lbs)
  • salt and pepper: a handful
  • string for sewing and thin wire


  1. Wash thoroughly the lamb, especially in the neck. Allow it to drain well and season to taste. Then carve the legs in front and in the back and put salt and pepper inside them. Also, carve the armpits and the back and season to taste.

  2. Put the lamb on the spit and fasten its neck and back with wire. Fold the back legs crosswise and also tie them with wire. Then, as it is set on the spit, sew the belly with string and bake it for 3 ½ hours, turning it quickly in the begining, so that it doesn't catch fire and slowly after a while.


Advice:Toasting with vines: The "masters" of lamb on the spit say that for better results one should use vine instead of coal, because it transmits the heat slowly and steadily on the lamb. They usually take 5-6 bundles of vines, put them on fire and once the vines become cinder, they cool it off by sprinkling with water. The fire is maintained and must be controlled throughout the cooking.